Love Italian rainbow cookies but don’t want the hassle of making them? Try this easy Italian rainbow cake that looks a tastes just like Italian rainbow cookies.
Bob’s mom makes the best Italian rainbow cookies I’ve ever had. What really sells me is that she makes half of them with white chocolate. Even though people argue that it is not real chocolate, white chocolate it is my favorite kind of chocolate. Unfortunately she does not share the recipe. But instead of attempting to come up with my own recipe for these cookies I cheated and made a layer cake version using boxed cake mix. When you can’t have the best, make it easy right? Fake it ’til you make it! I added almond extract, food coloring, and homemade white chocolate frosting to seal the deal. I could have used store bought frosting to make this cake even easier but I wanted white chocolate frosting, not regular chocolate. Feel free to go the store bought route if you’re not into white chocolate or substitute the white for regular chocolate in the recipe if you want to make it yourself.
One year ago: White Hot Chocolate Pods
What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.
Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.
This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare.
P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.
One year ago: Meyer Lemon Chess Pie
Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.
After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.
P.S. You can now follow me on Instagram! Oh technology!
One year ago: Homemade Italian Bread & Garlic Bread
Two years ago: White Chocolate Cranberry Shortbread Cookies
Three years ago: Cauliflower Pizza Crust
Four years ago: Homemade Applesauce
SPECULOOS & PUMPKIN SPICE OREO LASAGNA
1 cup semisweet chocolate chips
1/3 cup heavy cream
2 (8 oz.) packages cream cheese, room temperature
1-1/2 cups Biscoff or Speculoos cookie spread
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
16 oz. frozen whipped topping, thawed
15 whole graham crackers
1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
1 cup mini semisweet chocolate chips
8 oz. frozen whipped topping, thawed
1/4 cup toffee bits
- For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
- Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.
If you enjoy carrot and banana cake you’ll love hummingbird cake. Banana, pineapple, and pecans make a moist fluffy cake topped with cream cheese frosting and even more pecans.
Over the weekend a certain family member of mine celebrated a birthday – my dad turned 70 on Sunday! We threw him party filled with all of his golf, softball, pickleball, shenanigan, etc. friends and had all kinds of things to eat such as my dad’s cook-off winning chili, corn spoon bread, sweet and sour meatballs, cocktail weenies, buffalo chicken dip, sausage cheese bread, and spinach dip. Of course no 70th birthday is complete without scads of desserts! We had potica, pineapple angel food cake, three different kinds of brownies (turtle, hot chocolate, peanut butter), and last but not least, hummingbird birthday cake!
The birthday boy requested this cake and even had a recipe saved for it. If you’ve never had hummingbird cake, it is like a fluffy version of banana bread with not only banana but also crushed pineapple, pecans, and cinnamon. It’s topped by the best kind of frosting on earth, cream cheese frosting, and then garnished with even more pecans. Basically it is a cake stuffed with some of my dad’s favorite things: fruit and nuts. After he quickly blew out the candles in one breath (and I sadly didn’t have my flash on and ended up with a blurry photo – below is staged), I made sure to slice him a piece with the most nuts on top!
One year ago: Caramel Frosted Pumpkin Mini Cakes
Two years ago: Arugula Pesto Pasta
Don’t worry about sharing with this s’mores lasagna for one. Made with layers of graham cracker, chocolate sweetened Greek yogurt, and graham crackers.
Happy National S’mores Day! Today is yet another fun food holiday that landed on a Sunday which means this dangerous little guy comes to you in single serving size.
The idea for this came from my chocolate peanut butter cup lasagna which was a huge hit. This s’mores version is a tiny bit healthier being made with Greek yogurt that has been sweetened slightly with cocoa powder and powdered sugar. The rest isn’t quite as healthy with marshmallow creme, graham crackers, mini marshmallows and a chocolate drizzle.
If made for a crowd this would great presented in a tall clear glass, better defining the layers. But since I know you’re just going to eat this while standing over the kitchen counter there’s no need to get all fancy.
The end of summer brings blueberries and cherries, which pair together in this blueberry-cherry buckle with a crumble topping. Served with fresh whipped cream!
When I was first trying to figure out how/where to store all my furniture and excess stuff upon leaving Memphis to live with my parents while continuing my job search I did not imagine I would need storage for more than 3 months, or at least I hoped I would not. Here I am 6 months later thinking that maybe I should have taken my uncle’s advice to sell most of my stuff. It would have put money in my pocket and saved money on storage, but over the years I have slowly accumulated big-person furniture and really didn’t want to sell furniture I really liked just to buy more again later. After 6 months of paying for storage however, it would have made more sense to do so. Especially since as summer creeps to and end I am remembering that most of my fall and all of my winter attire is in storage. But surely someone will realize how awesome I am and snatch me up before I need to worry about buying a new wardrobe.
In the meantime, let’s soak up the summer. The best thing about summer is all the fantastic fruits which are in season. It started out with the berries but later in the summer, such as now, we get things like cherries and peaches which are only good this time of year. You will find me in a corner making myself sick eating those fruits as fast as I can get my hands on them. After picking 9 pounds of blueberries my dad and I were on a mission to find the best ways to use them (besides going straight into my gullet). After picking sweet cherries the deal was sealed as my dad pulled out this recipe for a blueberry-cherry buckle. Don’t forget the fresh whipped cream!
One year ago: Peanut Butter Apple Cinnamon Granola Bars
Two years ago: Jalapeno Popper Stuffed Burgers
Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!
This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.
The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.
One year ago: Birthday Cake S’mores Cookies